Strawberry Jam and Buttermilk Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
Buttermilk gives this egg-free ice cream a gentle tang, like a frozen strawberry cheesecake, and thick ribbons of strawberry jam run through every scoop.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 302 kcal |
| Protein | 2.6 g |
| Carbohydrate | 31.6 g |
| of which sugars | 28.5 g |
| of which free sugars | 25.5 g |
| Fat | 19.2 g |
| of which saturates | 12.3 g |
| Fibre | 0.2 g |
| Salt | 0.32 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 420 ml double cream
- 100 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 240 ml buttermilk, cold
- 1 tsp lemon juice
Swirl
- 120 g strawberry jam
- 1
Sweeten the cream. Heat the cream, sugar, syrup and salt in the saucepan, stirring, just until the sugar has dissolved. Pour into the jug and let it cool to room temperature.
- 2
Add the buttermilk. Whisk in the cold buttermilk and lemon juice only once the cream is cool; hot cream can make buttermilk split. Chill for at least 4 h.
- 3
Loosen the jam. Stir the jam in the small bowl until it is soft and spreadable, so it ribbons rather than sitting in lumps.
- 4
Churn. Churn the tangy base for 20-30 min, until thick.
- 5
Swirl and freeze. Spread a third of the ice cream in the container, dot with a third of the jam and repeat twice, then marble with a knife. Cover the surface and freeze for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
